2. Furniture Set Up
After the food has been prepared and cooked, the next step
will be the place of delivery. In food service
industry, there are different styles to apply ranging from
small to large groups and from simple to elegant
Set-up. It may depends on the type of occasion.
3. Some of the room arrangement considerations to remember:
▪ Size or square footage of the room area.
▪ Aisle space required for service personnel to go around while serving the food.
▪ Service areas or wait stations, including the soiled dish areas.
▪ Placement of the beverage stations, coffee stations, and portable bar.
▪ Number of seats at each table.
▪ Shape and size of a table
▪ Total number of guests
▪ Activity and flow of the guests
▪ Fire and safety codes and the emergency exits. Banquet style is generally used to
describe room set
ups for meal functions.
▪ Use round tables 66 to 72 inches
▪ Sit eight to ten guests per table
▪ Tables are usually ten feet apart from center to center
▪ Place chains a minimum of two feet from sidewalks.
8. Arrangement of Tables and Chairs
The preparation of the dining room is not complete without well -arranged
tables and chairs. The important guide is to provide enough space as
required by the type of service to be used. Formal services require wider
covers compared to the informal ones, such as the American and English
services.
In a buffet service, tables can be arranged in different shapes such as the A
shape, G shape, zigzag, and
hollow square.
9. These can be arranged in arranging the tables, it is
important to remember the following:
1. Provide for adequate space for the number of
guests served.
2. Set the buffet table as close to the source of food
as possible to allow the food servers to replenish the
buffet table promptly and with minimum obstruction
3. Study the logical movement of the diners to
prevent crisscrossing, thereby avoiding traffic and
making service prompt and efficient
10. Tables and Table Settings
Table setting or laying a table and otherwise known as place
setting refers to the way to set a
table with tableware, such as-eating utensils and for serving and
eating. The arrangement for a single diner is called a place
setting.
11. Tables should be set clean
and orderly to make it
inviting and appealing to the
client. Clean and plain table
cloth with creative napkin
folding and a simple yet
attractive centerpiece should
be displayed.
12. Placing of Linens
1. The shape of the tablecloth fit the shape of the dining
table.
2. Drop at the sides of the table or overhang should be even
and should not exceed 12 inches.
3. Place mats are laid with a distance of not more than 1 to 1
½ inches from the edge.
4. Napkins are placed at the left of cover beside the fork or
may be placed at the center on the plate or
between knives and forks.
5. Napkins ‘open edges should face right.
13. Placement of Dinnerware
1. Bread- and- butter place is placed at the left of the cover
near the tip of the fork.
2. A salad plate is laid near the tip of the fork, if there is no
bread-and- butter plate but if present, place the
salad plate a little below the bread- and-butter plate.
3. Plates occupy the center of the cover and should be one
inch from the edge of the table.
14. Laying the Flatware
1. Pieces are laid in order of use from the outside toward the
plate.
2. Dinner knife is placed to the right of the plate with the
cutting edge next to the plate.
3. Spoons are laid with the bowls facing up at the right of the
plate.
4. All forks are laid at the left of the plate with the exception of
the oyster fork which should be to the right
of the soup spoon.
5. The butter spreader is placed on the bread –and-butter
plate parallel to the table edge.
15. 6. The dessert fork or spoon is usually placed in the center of
the cover above the dinner plate.
7. No more than three forks should be set at the left.
8. Spoons for coffee served with the dessert should come with
the service.
9. All flatware should be one inch from the edge of the table.
16. Laying of Beverage Ware
1. Water glass is placed just above the tip of the dinner knife.
2. Second glass, usually a wineglass, is placed to the right of the
water glass.
3. At formal dinner, the second glass is moved back and the third
glass is in the forward position and the
three forming a triangle or in a diagonal fashion.
4. No more than three glasses should be placed at the cover.
17. Laying the Table Décor or Centerpiece
1. For formal tables, a centerpiece is placed in the center.
2. The centerpiece should not be so large that it covers one
person from conversing with another across
the table.
3. Candles should be tall enough to be above the eye level.
4. Place cards may be needed in a formal dinner where more
than eight guests are to be seated. These
cards are placed on the napkin across the service plate.
